Bourbon Mustard Chicken
4 chicken breast halves, skinned and boned
1/4 cup dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon butter, or margarine
1 tablespoon vegetable oil
Place chicken between 2 sheets of waxed paper; pound to 1/4"
thickness, Place chicken in a shallow baking dish. Combine brown
sugar, mustard, bourbon, green onions, salt, and Worcestershire
sauce; stirring well. Brush mustard mixture evenly over both sides
of chicken breast halves. Cover and marinate in frig 1 hour.
Remove chicken from marinade, reserving marinade. Combine butter
and oil in lg. skillet, and place over med-high heat. Saute chicken
3 to 4 mins. on each side or until done. Remove chicken to a serving
platter, and keep warm. Drain and discard pan drippings. Add reserved
marinade to a skillet; bring to a boil, stirring constantly. Pour
sauce over chicken.